Cover For two nights, Asia’s top talents gathered at Regent Hong Kong for the Tatler Best Takeover Series 2026 in Hong Kong
For two nights, Asia’s top talents gathered at Regent Hong Kong for the Tatler Best Takeover Series 2026 in Hong Kong
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Regent Hong Kong’s Harbourside transformed into an interactive buffet destination, while Qura Bar hosted a series of world-class guest shifts
On April 23 and 24, Regent Hong Kong hosted the Tatler Best Takeover Series 2026. The event united some of Asia’s most impressive F&B talents at the hotel’s buffet destination Harbourside and cocktail lounge Qura Bar. Through curated collaborations with local chefs and mixologists, the series showcased the region’s diverse hospitality landscape, with menus and cocktails available exclusively through Priceless.com.
Read more: Inside the Tatler Best Hong Kong and Macau 2026 awards
The evenings kicked off at Harbourside, where chef Oliver Zee leads the restaurant’s international buffet spread with sophistication and technique. Zee welcomed three chefs: Shantanu Mehrotra of Indian Accent in New Delhi, a pioneer of modern Indian cuisine; Ryu Shunsuke of Taipei’s Fumée Yakitori, master of fire-driven poultry dishes; and Kim Hock Su of Penang’s Restaurant au Jardin, celebrated for his precise French technique. Each chef added a dish reflecting their gastronomic personality to Zee’s diverse spread, preparing it à la minute at live stations.
Above Ryu Shunsuke of Fumée Yakitori preparing the rooster-shaped ‘monaka’
Above Delicate chicken liver mousse is sandwiched between two crisp wafers
Ryu Shunsuke of Fumée Yakitori preparing the rooster-shaped ‘monaka’
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At the start of the buffet, guests were greeted by a selection of fresh seafood, salads, sushi and sashimi before they moved to Ryu’s counter. There, he served a signature from Fumée: a rooster-shaped monaka, a Japanese wafer shell, filled with chicken liver mousse, a dish that embodied his philosophy of sourcing local within the traditions of Japanese yakitori.
Above Kim Hock Su serving his special dish to buffet guests
Above The broth with pan-fried scallops is a sophisticated rendition of technique and Southeast Asian flavours
Kim Hock Su serving his special dish to buffet guests
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Next up, Su presented a Southeast Asian-inspired broth with pan-fried scallops, a refined take on ochazuke (Japanese green tea broth poured over rice) that burst with ocean umami and served as a testament to the innovative spirit of Restaurant au Jardin.
Above Shantanu Mehrotra preparing the ‘shab daig’ at a live station at Harbourside
Above The humble Kashmiri stew is transformed with premium ingredients such as A5 Wagyu
Shantanu Mehrotra preparing the ‘shab daig’ at a live station at Harbourside
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Meanwhile, Mehrotra’s contribution was shab daig, an interpretation of a soothing Kashmiri stew prepared with A5 Wagyu that represented the refined comfort of Indian Accent.
Harbourside’s dessert selection was an indulgent sweet finale to this special occasion, powered by seasonal creations such as pandan chiffon cake, house-churned ice cream and classic Cantonese dessert soups that left guests craving more.
Above Green Liu crafting an exclusive cocktail for the guest shifts at Qura Bar
Above Liu’s trio of creation represents Under Lab’s experimental approach to mixology
Green Liu crafting an exclusive cocktail for the guest shifts at Qura Bar
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As night fell, the focus shifted to Qura Bar’s art deco-inspired enclave. Bar manager Gennaro Pucci, known for his expertise on Italian mixology, welcomed Green Liu of Taipei’s Under Lab, as well as Nutchanin Isarankura, professionally known as Tug, and Banthita Yanapan, professionally known as Porpieng, from Bangkok’s Messenger Service.
Liu’s experimental approach is informed by a fascination with the ocean, a background in biological research and a love for Taiwan’s food and drink culture—a three-fold influence that translated into the spice-forward Bloody Green, oolong tea-infused Amber Red and Island Umami crafted with Under Lab’s homebrewed gin.
Porpieng shaking up a cocktail at Qura Bar
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This innovative spirit was matched by Tug and Porpieng, who brought a touch of Bangkok hospitality with a trio of pours: the refreshing Honey Palo Santo, herbaceous Thai Salad and smooth Banana Masala—a series of drinks powered by an ingredient-forward mixology representative of Messenger Service’s grocery concept.
For two nights, Qura Bar provided a backdrop for guest shifts that brought a distinctive blend of regionally inspired cocktail artistry, with exclusive serves shared in a convivial atmosphere.
Above Qura Bar’s harbourfront location added to the exclusivity of the Tatler Best Takeover guest shifts
Qura Bar’s harbourfront location added to the exclusivity of the Tatler Best Takeover guest shifts
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Throughout the event, Regent Hong Kong served as a vital stage on which regional talents and local industry leaders showcased their culinary and mixology prowess, sparking fresh conversations and enduring friendships that are set to influence hospitality across the region.
Tatler Best Hong Kong and Macau 2026 is in partnership with Mastercard Hong Kong & Macau.
Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
